Chef Mary’s Cranberry Chutney
Give this tangy chutney makes a tasty hostess gift. A delicious condiment for roast pork or turkey. 4 cups fresh cranberries 1/2 cup golden raisins 1/4 cup dried apricots, finely chopped 1/2 cup sugar 3/4 cup brown sugar 2 teaspoons

Give this tangy chutney makes a tasty hostess gift. A delicious condiment for roast pork or turkey.
4 cups fresh cranberries
1/2 cup golden raisins
1/4 cup dried apricots, finely chopped
1/2 cup sugar
3/4 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon minced fresh ginger root
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1/2 cup minced red onion
1/2 cup finely chopped celery
1 tablespoon apple cider vinegar
1 Granny Smith apple, chopped
1 Navel Orange peeled, remove center pith and coarsely chop
Combine all the ingredients in a 3 quart saucepan. Bring to a boil, and then simmer over low heat stirring occasionally for about 20 – 30 minutes, until the mixture begins to thicken. Transfer to a container and cool completely. Refrigerate overnight. Serve chilled or at room temperature.





